Caramel Glazed Coconut Carrot Cake

I might be a little bit obsessed.  I just made a birthday cake for a child I will (probably) never meet.  Naturally the same woman who was practically nine months pregnant (me) but managed to waddle out of bed at 4:30 am EST on April 29, 2011 to watch the lavish, televised wedding of William and Kate, would make Prince George a cake for his first birthday.   My inside sources tell me (Entertainment Tonight online, duh) that little George is having a Beatrix Potter themed party.  What would be more appropriate than a carrot cake?!?!

Caramel Glazed Coconut Carrot Cake ~ Pearls + Girls

Rich layers of cinnamon and coconut scented carrot cake sandwiching a swirl of gooey cream cheese frosting and dripping with golden caramel sauce, this is a cake Peter Rabbit would be proud to serve (and eat).  Enjoy! 🙂

Peter Rabbit ~ Pearls + Girls

Caramel Glazed Coconut Carrot Cake

Yield: 10 - 12 servings


    Coconut Carrot Cake
  • 2 cups all purpose flour
  • 2 1/2 tsp baking powder
  • 2 tsp cinnamon
  • 3/4 cup (1 1/2 sticks) unsalted butter, softened
  • 1 cup brown sugar
  • 3 eggs
  • 1/2 cup milk
  • 1 cup grated carrots (about 4 large carrots)
  • 1/2 cup sweetened, flaked coconut
  • Cream Cheese Buttercream
  • 1/2 cup (1 stick) unsalted butter, softened
  • 8 oz. pkg. cream cheese, softened
  • 2 cups powdered sugar
  • 2 TBSP orange juice
  • Caramel Glaze
  • 1/2 cup (1 stick) unsalted butter, sliced into TBSP
  • 1/2 cup brown sugar
  • 2 tsp milk


    Coconut Carrot Cake
  1. Preheat oven to 350 degrees Fahrenheit.
  2. Whisk together flour, baking powder and cinnamon in a bowl. Set aside.
  3. Using a stand mixer fitted with a whisk attachment or a hand mixer with double beaters, cream together butter and brown sugar for one minute.
  4. Add eggs one at a time, incorporating each egg on low speed before adding the next egg.
  5. Add half the flour mixture and milk. Mix to combine.
  6. Scrape down the bowl with a spatula, then add the rest of the flour mixture.
  7. Fold in grated carrots and coconut with a spatula.
  8. Tip: To make sure you can easily get your cake out of the pan, I suggest cutting a piece of parchment paper to fit in the bottom of each cake tin. Then grease the top of the paper so you can peel it off once the cakes have cooled.
  9. Divide batter between two greased 9-inch cake pans.
  10. Batter will be quite thick, use the spatula to spread evenly before baking.
  11. Bake for 35 - 40 minutes, or until a toothpick inserted in the center comes out clean.
  12. Allow cakes to cool in the pan for 10 minutes, then transfer to a cooling rack to cool completely.
  13. Cream Cheese Buttercream
  14. Using a stand mixer fitted with a whisk attachment or a hand mixer with double beaters, beat butter for one minute on medium speed.
  15. Add cream cheese, beat mixture on medium speed for an additional minute.
  16. Add the powdered sugar and orange juice, and beat on low speed until incorporated. Add 1 cup of powdered sugar, incorporate on low speed.
  17. Then increase to medium speed and beat for three minutes.
  18. Place one cake on the serving platter, spread with the cream cheese buttercream, then top with the other cake.
  19. Refrigerate for at least one hour.
  20. Caramel Glaze
  21. Remove cake from the refrigerator and place on counter at room temperature while you make the glaze.
  22. Get two bowls (one large, one small). Fill the larger bowl with ice and water, set the smaller bowl on top to create an ice bath.
  23. In a medium saucepan over medium high heat, melt the butter, sugar and milk while whisking constantly.
  24. Once the mixture comes to a boil, transfer to the small bowl on top of the ice bath. Whisk until the caramel sauce folds back over itself in a ribbon when you lift the spatula.
  25. Pour all the caramel sauce in the center of the cake, then use an offset spatula or the back of a spoon to spread to the edges so it will drip down the sides.
  26. Serve immediately. Store any leftover cake in the refrigerator.



  1. says

    Well, let me tell you. I think that Prince George would have loved this cake and so would Beatrix Potter’s Peter Rabbit. I was always a fan of hers and her book growing up. So I say KUDOS to you!!! Since my birthday is Friday then I would love to have this cake so I might just have to bake it for me. Thank you for sharing!!

    • KatieKatie says

      Thank you so much! Happy (early) Birthday to you! 🙂 It’s the ultimate compliment to find out someone has made my recipe!!